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Changes in some chemical characteristics and lipid composition of salted fermented Bouri Fish muscle (Mugil cephalus)

โœ Scribed by Laila A. El-Sebaiy; Samir M. Metwalli


Publisher
Elsevier Science
Year
1989
Tongue
English
Weight
500 KB
Volume
31
Category
Article
ISSN
0308-8146

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